Lamb Bone Broth /Stock

A staple in cultures across the globe, bone broth is a key ingredient in cooking and for gut health. It can be enjoyed as a healing elixir, in stews, a welcome addition to casseroles, or the base for many a soup.

Generally made from chicken or beef bones, the comforting flavor of lamb broth will add variety to your epicurean or healing repertoire . 

slow simmered satisfying BROTH

Lamb is high in tryptophan, an essential amino acid that regulates the control of serotonin, one of the key brain chemicals involved in regulating your mood, and making you feel calm, relaxed and sleepy. And even better, helps regulate your appetite .

Incorporating lamb in your diet will help you build a strong immune system, due to its generous antioxidant content. Lamb is rich in a very highly absorbable form of zinc, important for strength, hormone production, cardiovascular and bone health.

It is especially important to find stock bones from humanely raised healthy animals or wild game like deer.

Conventionally raised animals that are fed a diet of genetically modified grains loaded with pesticides and herbicides and other chemicals and heavy metals should never be used. The body naturally stores many toxins in the fatty portions of the bone and that is what you are consuming in your bone broth.

It is best to know the farm and farmer where you are getting your stock bones. The more grass and green foods the animals eat the more rich the nutritional value of the meat and bone contents. Some grain in the feeding is acceptable unless you have celiac.

So, how to do it?

I like to have a mixture of large and small bones. The larger bones have more marrow and smaller bones offer more gelatinous material. I toss them with olive oil and garlic and roast them in a 400 degree oven for about an hour or until I smell them. I then cover them with water and add the ubiquitous aromatics, celery, onion, carrots, raw, or start with a mirepoix. As you simmer it if any foam develops, remove and discard. After about an hour add parsley (or cilantro if you like. I’ve tried it, it’s good) a bay leaf and some fresh peppercorns. Allow it to simmer for another 4-5 hours. I then refrigerate it overnight and skim the fat, strain it, heat it again and add a bit of tomato paste, or not!

Healthy, yummy, and I always feel good making use of all the parts!